Rice pasta - guests on our tables from East Asia. Snow-white, thin, always keep their shape, do not stick together and do not boil. But how to cook them, and what to serve with? Read on about this and much more …
Recipe content:
- How to cook rice noodles - cooking features
- Rice noodles with chicken
- Rice noodles with vegetables
- Rice noodles with chicken and vegetables
- Video recipes
Pastry products are loved by many for their satiety, density and pleasant neutral bread taste. Probably, there is simply no such person who would not like pasta, pasta or noodles. The main thing to take into account the rule is to stay slim and not gain excess weight from carbohydrates, it is best to use them for breakfast or lunch. And rice noodles are no exception.
Rice pasta is similar to classic pasta, but it has some differences: it is made from rice flour, it is easy to cook, and it satisfies hunger quickly. The product comes from the East, where rice plantations are famous. For their preparation, small and broken rice is used, which is not subject to sale, so the price for this product was low. However, the products have become so accustomed and loved that today they are quite a popular and expensive product in our country.
How to cook rice noodles - cooking features
Rice noodles are based on rice flour. Therefore, it cannot be considered a dietary product. In addition, you can make the noodles yourself, because the process is easy. It is made from both dried and raw dough. Usually, noodles are boiled in boiling water, although there are recipes where they are deep-fried. In this case, with the same success, you can fry already cooked noodles separately or with other components.
The product can be consumed on its own, but it is best added to salads or soups, served with seafood or meat. It also goes well with many other products, such as vegetables, mushrooms, chicken, etc. Serving ready-made food, it is poured with all kinds of gravies and sauces, seasoned with soy sauce or a mixture of several dressings.
To prepare rice noodles on your own, you will need an egg and rice flour in the following proportions: for every 0.5 kg of flour - 3 eggs and 1 tbsp. water. During the rolling process, you will need a special machine, because the dough rolls out very thinly, almost to a translucent state.
You need to cook noodles strictly according to the instructions; they cook it extremely rarely. Usually for this product I use 80 ° C boiling water, which is used to steam the noodles placed in a saucepan. Leave it under a closed lid for no more than 10 minutes, otherwise it will turn into an unappetizing sticky porridge. In this case, be sure to stir it so that the product does not stick together. Then it is thrown into a colander and used for cooking. If the noodles are boiled, then this process takes place over low heat and does not exceed 2-5 minutes. It is stored for a long time.
There is also one type of rice noodles on sale - rice paper. This is the same dough, but not cut into noodles. Prepares paper for 15 seconds in hot water. Rolls or pancakes with sweet filling are made from it. Rice paper can also be made using the same recipe.
Rice noodles with chicken
If you want a low-calorie and delicious dinner, then Chinese-style chicken will be the best option. It takes a minimum of time to prepare, and products are sold in every store.
- Caloric content per 100 g - 344 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Rice noodles - 2 plates
- Chicken fillet - 2 pcs.
- Carrots - 1 pc.
- Garlic - 2-3 cloves
- Sweet peppers - 1-2 pcs.
- Vegetable oil - 2 tablespoons
- Soy sauce - 120 ml
- Green onions - 1 bunch
- Ground pepper - to taste
Step by step cooking:
- Pour over the rice noodles with warm water, cover and leave for 5 minutes.
- Peel the vegetables, wash and cut into long thin strips.
- Rinse the chicken fillet, dry it and cut it as well.
- Heat vegetable oil in a skillet and fry vegetables until translucent.
- Add the fillets and continue to fry for 10 minutes over high heat, stirring constantly.
- Throw the noodles in a colander, add to the pan to the chicken and vegetables, pour in the soy sauce, add finely chopped green onions and fry the food for another 3 minutes.
Rice noodles with vegetables
Are you fasting or vegetarian? This does not mean that you need to deny yourself the pleasure of delicious and spicy food. Rice noodles with vegetables in a company with classic soy sauce inspired by oriental cuisine, just what you need.
Ingredients:
- Rice noodles - 100 g
- Carrots - 1 pc.
- Leeks - 1 pc.
- Zucchini - 0.5 pcs.
- Garlic - 3 pcs.
- Soy sauce - 2 tablespoons
- Sunflower oil - 1 tablespoon
- Salt - 1 tsp
- Sugar - 1 tsp
- Cornstarch - 1 tablespoon
Step by step cooking:
- Peel, wash and dry the carrots and zucchini. Cut into thin ribbons, turning them into vegetable noodles.
- Cut the leek in half and slice thinly along the stem.
- Heat vegetable oil in a skillet and add onion. Cook it for 5 minutes until tender. Then add carrots, zucchini and pour in a little water.
- Mix the products, pass the garlic through a press, pour soy sauce and cook for 10 minutes.
- Season with cornstarch, salt and sugar at the end of cooking. Stir and bring the broth to a boil. Turn off the fire.
- Boil water in a small saucepan and lower the rice noodles. Bring the water to a boil again and remove the pot from the stove. Keep the noodles in boiling water for 5 minutes, then drain the water and send it to the pan with vegetables.
- Stir the products thoroughly and heat for 5 minutes.
- Put the finished meal on plates, sprinkle with herbs and serve to the table, pouring soy sauce.
Rice noodles with chicken and vegetables
Recently, dishes with rice noodles in the company, with any products, for example, with chicken and vegetables, have become especially popular. This aromatic, juicy, tasty and spicy dish is firmly entrenched in the menu of restaurants, but it is easy enough to make it in your ordinary home kitchen.
Ingredients:
- Rice noodles - 250 g
- Chicken fillet - 400 g
- Garlic - 3-4 cloves
- Fresh ginger - 5 g
- Soy sauce - 8-10 tablespoons
- Vegetable oil - for frying
- Tomatoes - 1-2 pcs.
- Sweet bell pepper - 100 g
- Peking cabbage - 100 g
- Greens (dill, parsley, onion, salad) - to taste
Step by step cooking:
- Fill the rice noodles with hot water, stir, close the lid and leave to infuse for 5 minutes.
- Rinse the chicken under running water and cook until tender without adding salt, roots and spices. Remove from broth and cool completely. Then cut into small pieces and fry a little in hot oil in a pan.
- Pour vegetable oil into another pan and heat. Sprinkle peeled and finely chopped ginger and garlic in it until light golden brown.
- Then add sweet peppers and finely chopped Peking cabbage, cut into thin strips, into the pan.
- Fry the products and put the tomatoes cut into pieces, pour in the soy sauce, put the meat and noodles.
- Heat the food over medium heat, covered for 5 minutes and serve.
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